Baked Salmon in Parsley Crust

This recipe was automatically translated from Romanian. View original here
Baked Salmon in Parsley Crust

I just prefer to use fish fillets in the recipe, to be more fragrant and easier to serve. If you don't have rosemary, put parsley threads under the fish, I did, and it was just as delicious.


Salmon fillet
500 g
Fresh parsley
2 bunches
4 pieces
is optional
Sunflower oil
3 tbsp
I put lemon flavored olive oil
Salt and pepper
1 tsp
Herbes de Provence
1 tsp

Step by step


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I cleaned the salmon of scales under a stream of cold water.


Then I threaded it.

I froze some of the fillets, here I used half of a fillet cut into pieces about 3 cm wide.


Put the rosemary threads in an oven tray (here is a heat-resistant glass tray), if you don't have one, put the parsley threads.


Arrange the salmon pieces with the meat up, the skin to be on the rosemary / parsley bed.


Sprinkle salt, pepper, Provence herbs on the fillets and sprinkle with a little oil.


Then sprinkle the fish with finely chopped parsley - yes you do it well, to be as green as possible, like a crust.


Cover the pan with aluminum foil and place in a preheated oven at 200 degrees for 35-40 minutes.


Be careful not to keep the salmon in the oven longer - it will dry out and will not be very tender.


Serve immediately with lemon and any favorite garnish - I assure you that it is something great, a perfect taste and fragrant, fragrant fish.

You can also make a Dutch Sauce here, it fits perfectly.

Good appetite!

Quantity: 500 g (3-4 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 10 min
Publish date:

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